- 1/3 pound potatoes, cubed
- 3 1/2 cups ground almonds
- 2 1/2 cups white sugar
- 1 tablespoon lemon zest
- 3/4 cup pine nuts
- 2 egg yolks, beaten
- 3/4 cup cornstarch
- 2 egg whites, beaten
- Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
- Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
- Bake in preheated oven until lightly golden, 10 to 12 minutes.